Cocoa is loaded with compounds called polyphenols that have been shown to help our bodies fend off inflammation, lower blood pressure and maybe even improve our moods.
Now, a new study finds people who have a habit of eating a little dark chocolate — about an ounce per day — have a 21% lower risk of developing Type 2 diabetes, compared to people who don’t consume it.
There’s long been evidence that the compounds found in cocoa can contribute to heart health. For instance, a study published in the journal Heart, found chocolate lovers had a lower risk of strokes and other types of cardiovascular disease.
Scientists have homed in on bioactive plant compounds found in cocoa beans, called flavanols, which have been shown to prompt production of nitric oxide in the body. This gas can cause blood vessels to open up or dilate, and multiple studies have shown dark chocolate consumption is linked to a modest reduction in blood pressure.
Research, going back 20 years, has also shown that dark chocolate can help improve insulin sensitivity in healthy people. Insulin sensitivity is a gauge of how well a person’s cells are responding to insulin, which is a hormone that regulates blood sugar.
Dark chocolate typically contains higher levels of cocoa, compared to milk chocolate. And researchers are interested in learning more about specific types of flavanols found in cocoa, including epicatechins which are known for their antioxidant properties.